1 (32 oz.) bag frozen hash browns
1/2 c. onions
1 pt. sour cream
1 stick butter
salt and pepper
1 bag shredded cheese
1 can cream of chicken soup

Thaw potatoes. Mix onions with potatoes. Mix soup (do not dilute), melted butter and sour cream. Stir into potato and onions.

Bake 1/2 hour at 350°F. Remove. Add shredded cheese on top of casserole. Return to oven.

Bake 1/2 hour more at 350°F.

Serves 12.